Vegan Fish and Chips, the classic pub comfort food made vegan.
Pre-heat the oven to 225° C / 450° F / Gas Mark 7
Cut the tofu blocks into "fillets", make sure you don't cut them too thin. Aim for 1 1/2 cm (~1/2").
Put all the tofu in a large pan and cover them with water. Squeeze out all the juice from the lemon and add some salt. Bring to a boil, then lower the heat and let simmer for 15 minutes. After 15 minutes remove from heat and let rest in the water for another 15 minutes.
While the tofu is simmering, prepare the chips. Cut the potatoes into sticks and put them in a greased up oven-safe form, and season them with the spices. Pop it in the oven and bake for about 30 minutes or until golden brown.
Now it's time to whisk together the batter. Take all the dry ingredients and mix them together in a medium bowl, then pour in the beer and whisk until you have a smooth and kind of thick batter. Put it aside for now.
By this time, the tofu should be ready. Drain the water and put the tofu on a kitchen towel to dry a little bit.
Take all the ingredients for the tartar sauce and whisk them together. Put aside.
Heat up the peanut oil in a pan. You know the oil is hot enough when you drop some batter in and it starts to fizzle and turn brown in about 50 seconds. Dip a tofu slice in the batter and then carefully lower it into the oil. Let it fry until it's golden brown and then flip it over so that it's getting golden brown on the other side as well. Repeat this process with all the tofu.
Take out the chips from the oven and serve together with the "fish", tartar sauce and some fresh green peas.
Vegan Fish and Chips https://www.witholle.com/cook/vegan-fish-and-chips/